Good Seeds Whole Wheat Bread
photo by ItalianMondays
- Ready In:
- 2hrs 35mins
- Ingredients:
- 8
- Yields:
-
1 3lb Loaf
- Serves:
- 18
ingredients
- 4 1⁄2 cups whole wheat flour
- 3 cups warm water
- 1 teaspoon dry yeast
- 2 tablespoons sunflower oil
- 1 1⁄4 tablespoons kosher salt
- 2 tablespoons unbleached cane sugar
- 1 cup multi-grain cereal (plus pumpkin seeds)
- 1⁄3 cup sesame seeds (plus pumpkin seeds, for coating)
directions
- sprinkle the yeast on the warm water in the mixer bowl, feed it 1/2 of the sugar and let rest for 15 minutes.
- add 1/3 of the flour, the rest of the sugar and the oil to the water, whisk to incorporate and let rest for 30 minutes.
- add the cereal mix and pumpkin seed to the remaining flour, mix well.
- slowly add the rest of the flour with cereal and seeds to the mixing bowl on low speed.
- mix with a dough attachment for 10 minutes: five minutes on low speed and 5 medium-high.
- if the dough is too sticky, add some flour one tablespoon at the time - up to 1/3 cup - and keep mixing.
- transfer the dough to a bowl, cover and let rest for 2-3 hours: if the air temperature is low, put it in the oven with the light on (or in the microwave).
- transfer the dough to a working table flatten, fold three times (see pictures), shape in a roll of the size of the baking pan and roll over the seeds to coat. an optional egg wash would help the seeds to stick to it.
- transfer carefully to the baking pan and let rest for 30 minutes.
- preheat the oven to 420F and bake for 35 minutes.
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